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Mexican Scrambled Egg Tacos (Tacos de Huevos Revueltos a la Mexicana)

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Pixicook editorial team

Mexican-style scrambled eggs served on warm corn tortillas with fresh cilantro, creamy avocado, and roasted tomatillo salsa.

Ingredients for Mexican Scrambled Egg Tacos (Tacos de Huevos Revueltos a la Mexicana)

units in
USchevron
serves
4 peoplechevron

Garlic Clove, peeled

each

Serrano Chiles, stemmed, seeded

each

White Onion, roughly chopped

0 oz

Vegetable Oil

tablespoons

Ripe Tomatoes, cored, cubed

0 oz

Eggs

each

Salt

to taste

Fresh Cilantro, chopped

cups

Avocado, pitted, cut into pieces

each

Corn Tortillas, warmed

each

Roasted Tomatillo Salsa

cups

How to Make Mexican Scrambled Egg Tacos (Tacos de Huevos Revueltos a la Mexicana)

1. Prepare Aromatic Base

Finely chop the garlic and chiles in a food processor or blender. Add the roughly chopped onion and pulse until finely chopped.

2. Cook Onion Mixture

Heat the oil in a 12-inch skillet over medium heat. Add the onion mixture and cook for 4 to 5 minutes, until golden brown.

3. Add Tomatoes

Increase heat to medium-high. Add the cubed tomatoes to the skillet. Cook for about 4 minutes, until the liquid has mostly evaporated.

4. Scramble Eggs

Beat the eggs with a pinch of salt. Pour the beaten eggs into the skillet, stirring gently as they cook. Once set, transfer to a serving bowl.

5. Serve

Sprinkle scrambled eggs with fresh cilantro, add avocado pieces (optional), and serve with warm corn tortillas and Roasted Tomatillo Salsa.

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